How To Make Easter Basket Cookie Cups
Peanut butter cookie cups are filled with buttercream frosting and decorated with Easter egg candies for a colorful and yummy spring treat.
Serves:
Ingredients
For Cookie:
- 1cupsugar
- 1cupbrown sugar
- 1cupshortening
- 1cuppeanut butter
- 1tspsalt
- 1tspvanilla
- 2eggs
- ¼cupmilk
- 3½cupsflour
- 2tspbaking soda
For Buttercream Frosting:
- ½cupunsalted butter
- 3cupspowdered sugar
- ¼cupmilk
- 1tspvanilla
- food coloring
Instructions
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In a mixing bowl, combine sugars, shortening, peanut butter, salt and vanilla. Mix well. Add eggs and milk, mix until creamy. Fold in flour and baking soda.
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With a large cookie scoop, place dough in the cup of a greased muffin tin.
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Using a tart press or something similar make an indent into each scoop. This will help mold the dough into the muffin cup.
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Bake at 350 degrees for 10 to 12 minutes. They will rise when baking and will set down once taken out of the oven. Let cool completely.
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Combine butter, milk, vanilla and 2 cups of the powdered sugar in a large bowl. Mix for about 5 minutes till smooth and creamy. Then add the remaining powdered sugar and food coloring of choice.
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Pipe the frosting into cookie cups and top with Peanut Butter M&Ms. ENJOY!
Nutrition
- Calories: 362.85kcal
- Fat: 18.58g
- Saturated Fat: 5.91g
- Trans Fat: 1.29g
- Monounsaturated Fat: 7.49g
- Polyunsaturated Fat: 4.05g
- Carbohydrates: 45.85g
- Fiber: 1.03g
- Sugar: 30.34g
- Protein: 4.93g
- Cholesterol: 24.01mg
- Sodium: 188.42mg
- Calcium: 22.30mg
- Potassium: 101.31mg
- Iron: 0.53mg
- Vitamin A: 40.42µg
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